DEVILLED QUAIL EGG CANAPÉS
Ingredients
Serves 24
12 quail eggs
1 tbsp (15 ml) Dijon mustard
¼ cup (60 ml) mayonnaise or crème fraîche
¼ tsp (1 ml) smoked Spanish paprika
salt and pepper, to taste
1 long English cucumber
trout caviar, for garnish (optional)
fresh dill, for garnish
Instructions
- In a large bowl, prepare an ice-water bath, set aside.
- Place quail eggs in a medium-sized saucepan and cover with several inches of cold water. Cover saucepan and bring to boil over high heat. Turn off heat, leaving saucepan on element to sit for 2 minutes, covered, stirring several times to ensure even cooking. Use a slotted spoon to transfer eggs to ice-water bath. Let cool completely, about 5 minutes. Peel eggs and place in a bowl. At this point, eggs may be covered with plastic wrap and refrigerated until ready to use, up to 6 hours.
- In a small bowl, combine mustard, mayonnaise and paprika.
- Cut eggs in half lengthwise and gently remove yolks to a medium-sized bowl. Mash yolks with fork until smooth. Stir in 2 tbsp (30 ml) mustard mixture and season with salt and pepper to taste. Transfer mixture to pastry bag fitted with small star tip before piping into empty egg halves.
- Cut cucumber into ½-in (1.25 cm) rounds. Spread a small amount of remaining mustard mixture onto each cucumber round. Place an egg half on top of each before garnishing with trout caviar and a sprig of dill. Transfer to a serving platter and serve immediately.
Drink Pairings
CUMIN AND CORIANDER LAMB BURGERS
Ingredients
Serves 4
LAMB BURGERS:
½ tsp (2 ml) each, cumin seeds and whole coriander
1 large garlic clove, smashed and minced
1 lemon, zest only
½ tsp (2 ml) each, salt and freshly ground
black pepper
1 lb (500 g) lean ground lamb
4 large brioche buns, halved
2 branches cherry tomatoes on the vine
8 leaves bibb (or butter) lettuce
2 roasted red peppers, peeled and cut into quarters
CREAMY YOGURT SAUCE:
½ cup (125 ml) thick, plain Greek yogurt
1/3 cup (75 ml) very finely diced, unpeeled English cucumber
2 tbsp (30 ml) mayonnaise
½ tsp 2 ml) ground cumin
¼ tsp (1 ml) salt
freshly ground black pepper, to taste
Instructions
- Combine cumin and coriander in a small, dry frying pan. Heat over medium, shake pan occasionally, until seeds begin to toast and lightly smoke, about 2 minutes. Transfer to a mortar and pestle and grind to a powder. Place in a large bowl with garlic, lemon zest, salt and pepper. Add ground lamb and work in seasonings using your hands until evenly mixed. Shape meat into 4 even-sized patties about 4-in x ¾-in (10 cm x 1 cm). Refrigerate while preparing remaining ingredients, for flavours to blend.
- To make SAUCE: Combine and stir together all ingredients in a small bowl. Cover and refrigerate.
- Grease barbecue grill and preheat to about 375 F (190 C). Grill patties over direct medium heat with lid closed until cooked to medium doneness, about 7 to 9 minutes, turning once. Lamb should register about 160 F (70 C) on a meat thermometer inserted in the centre of patties.
- During last minute of grilling, toast brioche buns cut-side down and cherry tomatoes on the side until slightly blistered.
- To serve, line each bun with 2 lettuce leaves. Top with lamb burger, a couple pieces of roasted red pepper and a generous dollop of Creamy Yogurt Sauce. Serve with roasted cherry tomatoes.
Drink Pairings
EL CAESAR
El Caesar puts a fiery Mexican twist on the Canadian classic. This bold cocktail swaps vodka for smooth tequila, brightens the mix with fresh lime juice, and turns up the heat with a serrano chili pepper. It's a vibrant fusion of spice, citrus, and savoury depth. Perfect for those who like their Caesars with a kick.Ingredients
Serves 1
1½ oz (45 ml) El Jimador Tequila Blanco
1 oz (30 ml) fresh lime juice
1 pinch of salt
1 pinch of pepper
Clamato juice, to taste
1 dash Worcestershire sauce
1 serrano chili pepper
Instructions
- In a lowball glass, combine El Jimador Blanco and lime juice. Add salt, pepper, Worcestershire sauce and Clamato juice, to taste. Stir to mix. Cut serrano in half, lengthwise, and add to glass. Add ice and serve.
Featuring
CHARRED ONION DIP WITH VEGETABLE CRUDITE
Ingredients
Serves 8 to 10
1 head garlic
2 tbsp (30 ml) extra-virgin olive oil, divided
1 large onion, peeled and cut into thin slices
1 cup (250 ml) sour cream
½ cup (125 ml) mayonnaise
1 tsp (5 ml) kosher salt
1 pinch freshly ground pepper
½ lime, zest and juice
1 tbsp (15 ml) chopped chives
½ tsp (2 ml) smoked paprika
⅛ tsp (1 ml) cayenne pepper
raw baby vegetables
Instructions
- Preheat oven to 350 F (180 C). Cut top off head of garlic, drizzle it with half the olive oil and wrap it in foil. Roast in the oven for 30-45 minutes, or until soft.
- Increase oven heat to 425 F (220 C). Toss onion with the remaining olive oil and grill in oven. Cool and finely chop. Mash 3 cloves of garlic in a bowl (reserve remaining garlic for another use), add remaining ingredients and mix. Serve with an assortment of vegetables such as carrots, cucumber, radish, tomatoes, cauliflower and green beans.
Drink Pairings
CHEESY QUINOA AND RICE ARANCINI
Ingredients
Serves 16 Arancini
ARANCINI
1 cup (250 ml) cooked red quinoa, cooled
1 cup (250 ml) cooked short grain or Arborio rice, cooled
½ cup (125 ml) ricotta
½ cup (125 ml) grated Gruyère
2 tbsp (30 ml) minced fresh chives
1 lemon, zest only
¼ tsp (1 ml) salt
freshly ground black pepper, to taste
1 cup (250 ml) all-purpose flour
3 large egg whites, whisked
1 cup (250 ml) toasted bread crumbs
4 cups (1 L) peanut, canola or sunflower oil, for frying
SMOKY TOMATO SAUCE
14 oz (398 ml) can diced fire-roasted tomatoes, drained
1 tbsp (15 ml) tomato paste
¼ tsp (1 ml) each, salt and smoked paprika
1 generous pinch brown sugar
freshly ground black pepper
chopped fresh chives, for garnish (optional)
Parmesan shavings, for garnish (optional)
Instructions
- For Arancini, in a large bowl, combine quinoa and rice, ricotta and Gruyère cheeses, chives, lemon zest and salt. Stir together. Add pepper, to taste. Refrigerate 1 hour to firm slightly, if necessary.
- With wet hands, roll 1½ tbsp (22 ml) quinoa mixture into a ball. Set aside on a baking sheet lined with parchment paper. Repeat procedure until all mixture has been rolled.
- Place flour, whisked eggs and bread crumbs into 3 separate shallow bowls. Dip and roll balls in flour, then in beaten egg to coat, then roll in bread crumbs. Return to baking sheet. Refrigerate for 1 hour to firm, or overnight.
- For Smoky Tomato Sauce, in a saucepan, combine all ingredients, except chives and Parmesan. Stir over medium heat until slightly thickened. Add pepper and another pinch of sugar, if needed. Using a handheld blender, whirl briefly until puréed. Remove to a small bowl and set aside. Serve warm or at room temperature.
- Heat oil in a deep fryer or large, heavybottomed saucepan to 375 F (190 C). Line a large baking sheet with paper towels. Add no more than 3 or 4 balls to hot oil at a time, any more and oil temperature will quickly reduce and cause balls to absorb oil rather than turn golden. Fry for about 2 minutes per side, or until golden all over. Remove with a slotted spoon to paper towel. Repeat with remaining balls until all are browned. Arancini can be made ahead. Cool at room temperature, then store in refrigerator in a tightly covered container overnight or freeze. Rewarm in hot oil for a minute or until piping hot.
- Serve Arancini hot in individual spoons containing a dollop of Smoky Tomato Sauce. Sprinkle with chives and shaved Parmesan, as desired.
Drink Pairings
CHICKEN AND CASHEWS IN PINEAPPLE
Ingredients
Serves 4
2 tbsp (30 ml) red curry paste
½ cup (125 ml) coconut milk
¼ cup (60 ml) chicken stock
1½ tbsp (22 ml) fish sauce
2 tbsp (30 ml) palm or brown sugar
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) finely chopped ginger
1 small cooking onion, cut into ½-in (1.25 cm) dice
2 green onions, cut into 1-in (2.5 cm) pieces
1 lb (500 g) skinless, boneless chicken thighs or breast, cut into 1-in pieces (2.5 cm)
½ cup (125 ml) toasted cashews
1 cup (250 ml) pineapple tidbits
½ cup or small bunch fresh Thai basil (or regular basil)
½ pineapple, hollowed out, optional
Instructions
- Mix together red curry paste, coconut milk, chicken stock, fish sauce and palm or brown sugar.
- Heat oil in a wok or skillet over medium high heat. Add the ginger, onion and green onion and sauté until fragrant.
- Add chicken and sauté until cooked, about 8 to 10 minutes.
- Add curry mixture and stir well to combine. Bring to a boil, remove from heat and stir in cashews, pineapple and basil and cook until just warm and basil is wilted. Serve on a warm platter or a hollowed out pineapple half.
Drink Pairings
CHILLED RHUBARB SABAYON PARFAIT AND WHITE WINE COOKIES
Ingredients
Serves 4
WHITE WINE COOKIES:
½ tsp (2 ml) anise seed or Pernod liqueur
½ cup (125 ml) crisp white wine
1 tsp (5 ml) vanilla extract
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 pinch salt
½ cup (125 ml) granulated sugar, plus extra for garnish
⅓ cup (75 ml) sunflower or canola oil
RHUBARB SABAYON PARFAIT:
1 cup (250 ml) chopped rhubarb, fresh or frozen, thawed
⅓ cup + 1 tbsp (90 ml) granulated sugar
5 tbsp (75 ml) white wine, divided
5 egg yolks
¾ cup (175 ml) whipping cream
4 cups (1 L) fresh strawberries, trimmed and quartered
Instructions
- To make WHITE WINE COOKIES: Preheat oven to 350 F (180 C). Line 2 baking trays with parchment paper and set aside.
- Using a mortar and pestle, lightly crush anise seeds, if using, before adding to a small bowl along with wine and vanilla extract. Let steep for 5 minutes. Alternatively, stir together Pernod with wine and vanilla extract before setting aside.
- In a large bowl, whisk together flour, baking powder, salt and granulated sugar. Make a well in centre of flour mixture and strain in wine mixture, discarding anise seeds, if using, along with oil. Stir together with a wooden spoon until dough comes together. Turn out onto a work surface and knead a couple of times.
- Divide dough into walnut-sized pieces. Working with 1 piece at a time, roll into a 3 to 4-in (8 to 10 cm) rope. Pinch together ends to form a ring and transfer to baking sheet. Repeat with remaining dough. Sprinkle cookies with extra sugar and bake until bottoms are lightly golden brown, about 20 to 25 minutes. Transfer to a wire rack to cool completely. Cookies may be stored in an airtight container for up to 4 days.
- To make RHUBARB SABAYON PARFAIT: Start by preparing an ice-water bath in a large bowl and set aside.
- In a small saucepan over medium heat, add rhubarb, sugar and 1 tbsp (15 ml) white wine. Stir until sugar dissolves before allowing to simmer, uncovered, until rhubarb is so tender it starts to fall apart, about 5 minutes. Transfer mixture to a blender and purée until smooth.
- In a large metal bowl set over a large saucepan of simmering water, combine yolks, remaining 4 tbsp (60 ml) white wine and rhubarb purée. Whisk constantly until mixture is very thick and warm and has expanded in volume, about 7 minutes. Place bowl in ice-water bath and let mixture cool completely.
- In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cooled rhubarb mixture. Cover with plastic wrap and refrigerate at least 20 minutes.
- To serve, layer strawberries and chilled Rhubarb Sabayon Parfait in serving bowls or martini glasses. Serve each with a couple of White Wine Cookies on the side.
Drink Pairings
CITRUS-CHILI SALMON WITH ORZO SALAD
Ingredients
Serves 6
ORZO SALAD:
½ lb (250 g) orzo pasta
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) balsamic vinegar
⅓ cup (75 ml) drained and chopped sundried tomatoes in oil
⅓ cup (75 ml) pitted, chopped kalamata olives
1 cup (250 ml) chopped radicchio
¾ cup (175 ml) chopped arugula
¼ cup (60 ml) chopped fresh basil
¼ cup (60 ml) chopped fresh parsley
2 garlic cloves, minced
2 green onions, finely sliced
salt and pepper, to taste
CITRUS-CHILI SALMON:
1 large navel orange, thinly sliced and seeds removed
1 Meyer lemon or regular lemon, thinly sliced and seeds removed
1 lime, thinly sliced and seeds removed
1 red jalapeño, thinly sliced into rounds
4 sprigs fresh dill, plus extra for garnish
2 tbsp + ½ cup (30 ml + 125 ml) olive oil, divided
salt and pepper, to taste
2 lbs (1 kg) skinless, centre-cut salmon fillet
Instructions
- To make ORZO SALAD: Bring a large pot of salted water to a boil over high heat and cook orzo according to package directions. Drain well and transfer to a large bowl. While still warm stir in oil, vinegar, sundried tomatoes and chopped olives. Set aside to cool or refrigerate for up to 24 hours. Bring to room temperature before proceeding. Add radicchio, arugula, basil, parsley, garlic and green onions. Toss to combine before seasoning with salt and pepper, to taste. Refrigerate until ready to use, bring salad to room temperature before serving.
- To make CITRUS-CHILI SALMON: Preheat oven to 275 F (140 C). Toss all citrus slices, jalapeño and dill sprigs in a 9 x 13-in (23 x 33 cm) baking dish and set aside.
- Warm 2 tbsp (30 ml) oil in a large frying pan over medium-high heat until shimmering. Season salmon with salt and pepper before placing flesh-side-down into frying pan. Sear until lightly browned, about 1 minute. Remove and place, skin-side down on citrus mixture. Pour remaining ½ cup (125 ml) oil over top.
- Bake until salmon is just cooked through, about 25 to 30 minutes depending on thickness of salmon fillet. To test, a paring knife should slide through easily and flesh should be opaque. Discard cooked dill sprigs.
- To serve, transfer salmon to a platter and tear into portions with 2 forks. Spoon citrus mixture and oil from baking dish over fish. Season with extra salt and pepper and garnish with fresh dill sprigs. Serve family-style alongside Orzo Salad.
Drink Pairings
CRUNCHY CHICKEN WITH BUTTERMILK GREEN GODDESS CHIVE DRESSING
Ingredients
Serves 4
BUTTERMILK GREEN GODDESS CHIVE DRESSING:
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) buttermilk
3 tbsp (45 ml) chopped fresh chives
2 tbsp (30 ml) fresh lemon juice
1 small garlic clove, minced
½ tsp (2 ml) anchovy paste
¼ tsp (1 ml) sea salt, plus extra to taste
freshly ground black pepper, to taste
CRUNCHY CHICKEN STRIPS:
1 lb (500 g) boneless, skinless chicken tenders
½ cup (125 ml) panko bread crumbs
½ cup (125 ml) coarsely crushed almonds
2 tsp (10 ml) minced fresh sage
½ tsp (2 ml) salt
freshly ground black pepper
1 egg, whisked
¼ cup (60 ml) mayonnaise
⅓ cup (75 ml) all-purpose flour
2 tbsp (30 ml) unsalted butter, melted
SALAD:
1 head Bibb lettuce, separated into leaves
2 nectarines, pitted and sliced
½ cup (125 ml) raspberries
Instructions
- To make the DRESSING: In a small blender combine mayonnaise, buttermilk, chives, lemon juice, garlic and anchovy paste and whirl until smooth. Add ¼ tsp (1 ml) salt and pepper to taste. Can be made ahead and refrigerated for a couple of days.
- For the CRUNCHY CHICKEN STRIPS: Preheat oven to 425 F (220 C). Line a large baking sheet with parchment paper and set aside. In a wide, shallow bowl, stir together bread crumbs, almonds and seasonings. In a second shallow bowl, place whisked egg with mayonnaise and whisk together to blend. Place flour into a third shallow bowl.
- To bread chicken strips, dip into egg mixture. Then shake in flour until coated. Dip into egg mixture again and then roll in bread crumb mixture. Place strips in single layer on lined baking sheet about 1-in (2.5 cm) apart. Drizzle with melted butter. Bake in centre of preheated oven for 5 minutes. Using tongs, gently turn strips and continue to bake for 2 more minutes or until strips are no longer pink inside. Remove to a rack.
- While chicken is baking, assemble SALAD ingredients. Divide Bibb lettuce leaves and fruit among serving plates. Place baked Crunchy Chicken alongside salad and drizzle with Buttermilk Green Goddess Chive Dressing.
Drink Pairings
CHEESED TURKEY BURGER WITH APPLE-CURRANT GINGER CHUTNEY
Ingredients
Serves 8
8 oz (250 ml) fine grated Parmesan cheese
1½ cups (375 ml) shredded Mexican cheese blend
2 garlic clove, minced
1 medium onion, finely chopped
¼ cup (60 ml) old-fashioned oats
2 lg eggs, lightly beaten
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) salt
2 lbs (1 kg) lean ground turkey
8 thin sliced smoked gouda
8 cheese hamburger buns or your choice of bun
lettuce leaves
1 red onion, thinly sliced
HONEY MUSTARD SAUCE:
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) Dijon mustard
3 tbsp (45 ml) honey
¼ tsp (1 ml) cayenne pepper
2 tsp (10 ml) cider or white vinegar
APPLE GINGER CHUTNEY:
2 large Granny Smith Apples, peeled, cored and chopped ½-inch dice (.5 cm)
1 cup (250 ml) fine chopped onion
¾ cup (175 ml) cider vinegar
¾ cup (175 ml) firm packed dark brown sugar
½ cup (75 ml) currants or golden raisins
3 tbsp (45 ml) finely minced ginger
½ tsp (2 ml) dry mustard
½ tsp (2 ml) salt
½ tsp (2 ml) dried hot red pepper flakes
Instructions
- In a large mixing bowl, combine Parmesan and Mexican cheese, garlic, onion, oats, eggs, oregano, Worcestershire sauce, and salt. Crumble turkey over mixture and mix well, taking care not to overmix. Cover and refrigerate 15 minutes. Shape into 8 X ½-inch (0.5 cm) thick patties.
- Preheat a grill pan or barbecue to medium-high heat. Using longhandled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, uncovered, 6 to 8 minutes on each side or until juices run clear. Add a smoked gouda slice to each patty right before taking off the grill, about 1 minute to allow for melting.
- Slice and toast buns. Spread a dollop Honey Mustard Sauce on the bottom of the bun. Add lettuce leaves and red onion. Transfer cheese topped patty and dollop with Apple Ginger Chutney.
- To make HONEY MUSTARD SAUCE, Mix all ingredients until well blended.
- To make APPLE GINGER CHUHTNEY, Add all ingredients to a medium saucepan and cook over medium heat. Bring the mixture to a boil, stirring occasionally for 40 minutes, or until it has thickened. Spoon into a sterilized glass jars with a tight lid.